Sweet Potato Dippers Recipe

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Sweet Potato Dippers Recipe
Sweet Potato Dippers Recipe photo by Taste of Home
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Sweet Potato Dippers Recipe

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A savory and creamy dipping sauce accents the delicious flavor of tender sweet potato slices. Leftover sauce can be served with crackers. Cheryl Maczko - Arthurdale, West Virginia
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

Ingredients

  • 1-1/4 pounds sweet potatoes (about 2 medium), peeled
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • DIP:
  • 3 ounces fat-free cream cheese
  • 3 tablespoons reduced-fat sour cream
  • 2 teaspoons finely chopped green onion
  • 2 teaspoons finely chopped seeded jalapeno pepper
  • GARNISH:
  • Additional finely chopped green onion, optional

Directions

Cut potatoes into 1/8-in. slices. Place in a large bowl. Drizzle with oil. Sprinkle with salt and pepper; toss to coat.
Arrange in a single layer in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 375° for 25-30 minutes or until golden brown, turning once.
In a small bowl, beat dip ingredients. Serve with potatoes. Garnish with additional onion if desired. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Sweet Potato Dippers in Healthy Cooking April/May 2009, p47

Nutritional Facts

1 each: 155 calories, 5g fat (1g saturated fat), 5mg cholesterol, 280mg sodium, 23g carbohydrate (10g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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  • 1-1/4 pounds sweet potatoes (about 2 medium), peeled
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • DIP:
  • 3 ounces fat-free cream cheese
  • 3 tablespoons reduced-fat sour cream
  • 2 teaspoons finely chopped green onion
  • 2 teaspoons finely chopped seeded jalapeno pepper
  • GARNISH:
  • Additional finely chopped green onion, optional
  1. Cut potatoes into 1/8-in. slices. Place in a large bowl. Drizzle with oil. Sprinkle with salt and pepper; toss to coat.
  2. Arrange in a single layer in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 375° for 25-30 minutes or until golden brown, turning once.
  3. In a small bowl, beat dip ingredients. Serve with potatoes. Garnish with additional onion if desired. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Sweet Potato Dippers in Healthy Cooking April/May 2009, p47

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Reviews forSweet Potato Dippers

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MY REVIEW
BettySkog User ID: 6060161 228196
Reviewed Jun. 19, 2015

"I loved them. Made them in place of french fries with burgers. I would make them again. And you don't need the dipping sauce."

MY REVIEW
Lauren87 User ID: 5943718 179427
Reviewed May. 15, 2011

"Simple recipe and tasted delicious!"

MY REVIEW
kmdshops User ID: 5848290 97943
Reviewed Mar. 27, 2011

"I have made this twice now, and my kids, both of whom complain when I make them eat sweet potatoes, eat these with little if any complaint. My husband who isn't thrilled with sweet potatoes, eats them like candy. I will say that I used Wegman's basting oil, which is a grapeseed/canola oil blend seasoned with thyme, parsley and garlic, instead of canola oil. As is, they are delicious even without the dipping sauce."

MY REVIEW
nanny1901 User ID: 1922824 210657
Reviewed Sep. 28, 2010

"great diabetic snack"

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